Sun-Dried Tomato Aioli

The perfect dip for roasted veggies, grilled meat or fries, or spread for sandwiches and burgers, this flavorful sun-dried tomato aioli is absolutely delicious and ready in barely 5 minutes!

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Why you'll love this recipe

• I love this sun-dried tomato aioli as it adds a ton of flavor without needing a lot of it! A small portion enhances so many different dishes like burgers, wraps and sandwiches, grilled veggies, this smoked cauliflower or potato recipes. It's rich and delicious, garlicky, lemony and simply delicious.
• It's so easy to make! I decided to make this recipe with pre-made mayonnaise instead of a raw egg and oil like my very popular Dijon aioli, to make it even easier and quick. Most of the ingredients are probably already in your pantry.
• It's a great way to use leftover sun-dried tomatoes. Have you ever made a recipe like my sun-dried tomato frittata, and have a bit of the tomatoes left in the jar not sure what to use them for? Making this aioli is perfect for them!

Key ingredients and variations

• Mayonnaise: to keep this recipe very simple, this aioli isn't traditional, I decided to make it mayo-based instead of a raw egg yolk and oil, but if you prefer to make it more "authentic", you can replace the mayo with an egg yolk (pasteurized) and about ½ cup of avocado oil. Olive oil works too, just use a light or mild one as regular olive oil has a strong taste and could be overpowering the aioli.
• Garlic: an aioli without garlic isn't an aioli! Did you know "ail" means garlic in French? Use 1 to 2 cloves depending on their size, you can use more if you wish too.
• Sun-dried tomatoes: I used jarred tomatoes in oil over dried ones. I think they work great for this recipe as they're more flavorful and the oil is usually seasoned. Make sure to drain the tomatoes but a little oil is totally fine. They'll blend better if they're chopped.
• Dijon mustard: to me it's an essential ingredient to this aioli, it adds so much flavor.
• Lemon juice: it cuts through the richness of the sauce, use fresh lemon juice for the best taste.
• Salt and pepper.

How to make sun-dried tomato aioli

• You'll need an immersion blender (also called stick blender or hand blender) with a wide mouth jar or cup for this recipe. If you don't have one you can use a food processor instead.

More condiments to try

• Champagne Vinaigrette
• Dijon Aioli
• Restaurant Style Salsa
• Spicy Jalapeño Salsa

Tips

• Use good quality ingredients for this recipe to get the very best tasting sauce. Good mayo, fresh garlic, fresh lemon juice are a must.
• Storage: homemade sun-dried tomato aioli will store in the fridge, sealed for up to 10 days.
• Make sure to move the immersion blender around to get all of the tomatoes, you might need to use a spatula to scrape down the sides in the middle of blending.
• If you wanted to add a little heat, you could add a pinch of cayenne pepper or a few red pepper flakes.

Frequently asked questions